Irish Soda Bread Pudding with Bailey's Creme Anglaise - Irish Desserts | Bake It With Love

soda bread

🥗Healthier: whole grain bread

💰Cheaper: stale bread

Whole grain bread adds fiber, while stale bread reduces waste.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness, while brown sugar is often less expensive.

raisins

🥗Healthier: dried cranberries

💰Cheaper: sultanas

Dried cranberries provide a tart contrast, while sultanas are more affordable.

Spread a couple pats of butter in the baking dish to prevent sticking.

Tear the Irish soda bread into rough pieces, about the size of a bite.

Soak the raisins in boiling water for about 30 minutes, then strain them.

Layer one third of the torn bread in the baking dish, followed by one third of the raisins, and repeat until all the bread and raisins are layered.

In a mixing bowl, combine 3 cups of whole milk, 4 whole eggs, 2 egg yolks, 1/2 cup of sugar, a heaping tablespoon of vanilla extract, and 1/2 cup of melted butter.

Whisk the mixture until the sugar is dissolved and everything is well combined.

Pour the custard mixture over the layered bread and raisins in the baking dish.

If needed, add more milk to ensure the liquid is just under the top edge of the bread.

Cover the dish and refrigerate for about 30 minutes to let the bread soak up the custard.

Preheat the oven to 350°F (175°C).

Bake the pudding for about 55 minutes until it is golden and set.

Let the pudding cool slightly before serving.

For the creme anglaise, heat 1/2 cup of milk and 1/2 cup of heavy cream in a saucepan until just simmering.

In a separate bowl, whisk together 3 egg yolks, 1/2 cup of sugar, and 1 tablespoon of Bailey's Irish Cream.

Gradually drizzle the hot milk mixture into the egg yolk mixture to temper the yolks, whisking continuously.

Return the mixture to the saucepan and cook on low heat, stirring constantly, until the custard thickens, about 4-5 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens